I saw this recipe on facebook and it looked oh so good!!! I just had to try it and am extremely pleased by the results.
GREEN CHILE BEEF CALDILLO
This thick, spicy, and flavorful dish becomes the MOST satisfying soup or stew you’ve ever had.
3 tablespoons avocado oil
1 1/2 – 2 pounds beef stew meat, cut into 1-inch cubes
FRESH ground sea salt and pepper, to taste
1 LARGE onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and chopped
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
1 jalapeño, seeded and finely chopped (optional for extra heat)
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
FRESH cilantro, chopped for garnish
Lime wedges, for serving (optional)
- Heat oil in a large pot over medium-high heat.
- Season the beef with salt and pepper.
- Add the beef to the pot in batches, browning on all sides.
- Transfer the browned beef to a plate.
- Add the onion to same pan, cooking 3-5 minutes until softened.
- Add the garlic, cooking for an additional minute until fragrant.
- Stir in the chopped tomatillos, green chiles, and jalapeño (if using), cooking 5-7 minutes until the tomatillos start to break down.
- Return the browned beef to the pot. SEE NOTE
- Add the beef broth, ground cumin, and dried oregano, bringing the mixture to a boil, then reduce the heat to low.
- Simmer, partially covered for 1 1/2 to 2 hours, or until the beef is very tender.
- Taste and adjust the seasoning to taste with additional salt and pepper if needed.
- Ladle into bowls.
- Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.
NOTE: At this point I usually use the slow cooker for 4-6 hours.